Description
This spaghetti pancake recipe turns classic pancake batter into thin, crispy strands resembling spaghetti. Perfect for breakfast or brunch, it’s easy to customize with sweet or savory toppings.
Ingredients
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1 cup all-purpose flour
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1 tbsp sugar
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1 tsp baking powder
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½ tsp baking soda
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¼ tsp salt
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1 large egg
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¾ cup milk
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1 tbsp melted butter
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½ tsp vanilla extract (optional)
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Cooking spray or a small amount of oil for the pan
Instructions
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Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. -
Combine Wet Ingredients
In a separate bowl, beat the egg and mix in milk, melted butter, and vanilla extract. -
Create the Batter
Slowly pour the wet mixture into the dry ingredients, whisking gently until smooth. Avoid overmixing. -
Prepare for Piping
Transfer the batter into a squeeze bottle, piping bag, or zip-lock bag with a small tip cut off. -
Cook the Pancake Strands
Heat a non-stick skillet over medium heat and lightly grease it. Pipe the batter into thin, spaghetti-like strands, forming a nest or any fun shape. -
Flip and Finish
Cook for 1–2 minutes until golden brown, then flip carefully and cook the other side for 30 seconds. -
Serve and Enjoy
Plate your spaghetti pancakes and top with chocolate sauce, syrup, fresh fruits, or savory toppings like cheese and herbs.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch, Dessert
- Cuisine: American with a creative twist
Nutrition
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 280 mg
- Fat: 7 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g